Savoury Yoghurt Bowl

I love the kitchen table but sometimes it can feel monotonous, sometimes it can be the site of inquisition or the theatre for an uncomfortable silence. It might herald the drama of social affairs or the solitude of an early morning - regardless we seem to think of it as a fixed place. Who says what should constitute a place to dine though, all around there are plenty of unassuming alternatives. The garden wall for example might be perfectly suited to an impromptu migration outdoors, savoury yoghurt bowl in hand.

This dish has become the ultimate effortless staple in our household of late. It’s super quick to compose and big on flavour, owing mostly to a wonderful, and largely unheard of Moroccan ingredient.

Savoury Yoghurt Bowl

Serves 2 / quick to prepare

500g of natural yoghurt

180g of lentil sprouts

150g celery, leaves removed, diced

80g of chermoula paste (see below)

1 tbsp of olive oil

1 blood orange, skin removed and segmented

30g of pecan nuts

Handful of pea shoots

Combine the lentil sprouts, celery and olive oil in a medium sized mixing bowl. Turn over to combine and distribute the oil evenly through. Spread the mixture onto a baking tray lined with parchment paper and place under a grill on high heat for 15 minutes or until the sprouts are slightly charred. Allow the mixture to cool slightly before folding through the chermoula paste.

Meanwhile in a small skillet over low heat toast the pecan nuts for 10 minutes or until browned. Wash the pea shoots and halve the blood orange segments.

To serve, divide the yoghurt between serving bowls, top with the sprout medley, blood orange, pecans and pea shoots.


Chermoula is an exotic mix of spices and herbs used in Moroccan cooking as a marinade / relish. If you can find it in speciality stores feel free to use it ready made, if not though a recipe is detailed below.

1 1/2 tsp cumin seeds

1 tsp coriander seeds

1 brown onion, skin removed and diced

3 tbsp of a mild oil (grapeseed or sunflower)

40g preserved lemon

12g of capers

40g fresh coriander, finely chopped

30g fresh parsley, finely chopped

2 garlic cloves, minced

1 tbsp smoked paprika

1 1/2 tsp turmeric

1 tsp red chilli flakes

Salt & pepper to taste

In a small skillet over medium heat toast the cumin & coriander seeds until you hear them begin to pop. Add 1 tbsp of oil along with the onion and garlic and cook for five minutes or until the onion becomes translucent.

Combine the seeds, onion, garlic, remaining oil, lemon, capers, coriander, parsley, paprika, turmeric and chilli flakes in a food processor and process until finely chopped. Season with salt and pepper to taste. Store refrigerated for up to a week.


Celery; late autumn through summer. Blood orange; early summer through autumn.



Toasted sourdough slices, carrot & cumin falafels, baby spinach leaves, chickpeas, quinoa.



Capsicum / courgette  / tempeh / toasted almonds

Fresh tomatoes / cucumber / nectarine / fresh pesto

Fresh peas / butter beans / toasted hazelnut

Samantha WoodsSaladsComment